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Cups, Cozies and China, Enjoying Together, Uncategorized

Tea Tasting 2 – the adventure continues

January 8, 2020
So many teas, so little time……This is the second installment of my tea tasting adventures. This time I was joined by my beautiful and delightful daughter-in-law. Hope you get inspired to try some new tastes or just enjoy some tried and true.

Hadley’s Logo

I recently had the pleasure of visiting another tea shop. Hadley’s Tea Shop in Albuquerque New Mexico. Hadley’s has long been a purveyor of teas in the area. This establishment has a casual atmosphere that invites you to sit and relax with a cup of tea. There is a nice assortment of teas, pastries and accessories to browse through which is always tempting. A nice place for a Cream Tea.

I came away choosing 3 teas to bring home for our tasting – Vanilla Black Chai, Monk’s Blend Black Tea, and Lady Londonderry Black Tea. Now I have had Lady Londonderry and used it for years, but needing to refill my tea canister, went ahead and purchased but also put it in the mix of my “formal” tasting. Now as I have said before, I am by no means an expert in the whole world of tea, but I do like to explore, have fun and enjoy the moment.
- Hadley’s Tea Storefront
- Hadley’s Tea Selection
A gift from my daughter – small golden teapot from Hadley’s Tea Shop

Setting the Stage

Bringing my daughter-in-law into the mix, I wanted to not only use her palate as a second taster but also to have some time to enjoy the tasting. I set the table up for us to enjoy a moment of time away from all the busyness and focus on the tea tasting as well as any other conversation we might share (which can be substantial when we get together). So it was a blessing for sure.

The table is set for tea tasting

We were going to taste 3 teas, so I setup the table accordingly. The usual hot water pot, tea infuser,cozy, timer, milk and sugar, water to cleanse our palate in between teas, and a shortbread to munch on. I selected 3 pots that would provide 3-4 cups, knowing that we would try a 2nd cup but likely not a whole full pot.

Now the cups – I have a tradition at my house. I like to have my guests at times choose their own cup. Since I have so many and it can become a great conversation piece, I enjoy watching folks take their time in selecting their favorite. My daughter-in-law will request to do this at times and its just some of that extra pampering that comes with having tea. We will use a fresh pot and fresh cup for each tasting.

Just a few cups lined up for tasting

Tea Tasting Process

There are several sources that outline a formal process for tasting tea. My process has evolved over time and reflects a simple way for tasting and enjoying.
1. Assemble and setup brewing station and table
2. Place a small amount of the loose tea in a bowl or plate. Smell the tea and note flavors or scents of the raw tea.
3. Steep the tea according to the directions.
4. In a fresh cup, pour a portion of tea. Observe the color and the smell of the steeped tea.
5. First sip the tea with no additives.
6. Then begin with additives –
  1. Sugar alone
  2. Milk alone
  3. Sugar and milk
7. Discuss impressions – likes, dislikes, possible pairings with food.
8. Repeat process for additional tastings, getting fresh cups and pot
Here’s a guide to help you have your own tea tasting fun either by yourself or with your friends. Click here to download .

TEA-TASTING-STEPS for the Daily EnthusiastDownload

As I stated earlier, I am not a tea sommelier but I do want to follow a reasonable consistent process. And its been fun. So let’s talk about the teas….

Vanilla Black Chai
- Steeped Vanilla Black Chai
- Loose Leaf Vanilla Black Chai
Vanilla Black Chai
The Vanilla Black Chai is a black tea (usually Assam) that is flavored with vanilla and the familiar Chai spices – cardamom, cinnamon, cloves, ginger and pepper. We loved the tea by itself – it has that familiar and popular Chai taste. With sugar, the spices were accentuated. Milk added a boost to the vanilla flavor. Both sugar and milk produced a very soothing and enjoyable cup of tea. Clearly our preference, we both felt that the tea alone would be best when paired with scones or sweets. I steeped for 5 minutes. Recommended steeping time is 5-7 minutes.

Monk’s Blend – Black Tea

Monk’s Black Tea

This tea is a known favorite with its dramatic flavors of grenadine and vanilla. Both in the loose leaf state and the steeped tea you could clearly smell the grenadine. This was fun and unexpected. The steeped color is a rich brown classic for a black tea. In tasting, without any additive you were pleasantly pleased with the presence of the grenadine but not overwhelmed by it. With sugar, those flavors were enhanced as well. With milk, it created a very creamy mellow tea that once again, was very enjoyable. For both my daughter-in-law and myself, we favored this without additives but agreed that this was a new favorite tea. Steeping time for this tea is 5 minutes.

Lady Londonderry Black Tea
- Loose Leaf Lady Londonderry black tea
- Cup of steeped Lady Londonderry black tea.
Lady Londonderry Black Tea
We ended our tasting with the classic Lady Londonderry Black Tea. This tea is a black tea with overtones of strawberry and lemon and is a favorite for afternoon teas. Both the loose leaf and the steeped tea readily give off the familiar aromas of strawberry and lemon. In the steeped form, the tea preforms well alone, with sugar and with milk. One sip and I am in a tea room enjoying afternoon tea! Steeping time for this tea is 5 minutes.

Again, these three teas were a welcome addition to my tea repertoire. However, we did agree that the Chai might not be our first choice in an afternoon tea setting. We found that both the Monk’s Black Tea and the Lady Londonderry would both be excellent choices for afternoon tea and felt they were best suited for the scones and sweets course, with maybe a little sugar but even best for our tastes just plain…but of course, that was just our preference.

After the tasting is done, cups and pots to be cleaned.

After we were full of our teas, having tasted some shortbread, we had the cleanup to do. What a great way to engage people in understanding and really tasting their tea. We had a blast. So on to another tea adventure to find and share and this time….a larger group!

Tea Tasting Cleanup

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Beth 78 Comments
Enjoying Together, Uncategorized

Tea Tastings – an adventure in teas

January 2, 2020
For me, a good cup of tea fills my soul. It warms me, refreshes me, and depending on the tea, I can reflect on memories around this tea. But its 2020 now and there are new teas to explore, so I am stepping out and finding different teas to enjoy, new memories to get started. Come along this journey with me. I will share my impressions, likes and dislikes. Hopefully, you will find this information helpful on your tea tasting adventures.

Admittedly by habit, I am a lover of English Breakfast, Lady Londonderry, and Rooibos. Two of my favorite Rooibos are Lemon Souffle and Provence. However, of late, I have wanted to try some different teas…to broaden my palate.

So let’s talk tea. I don’t claim to be an expert but a fancier of all things tea and an explorer of the many different types of tea. I want to give credit to the New Mexico Tea Company for many of the tea descriptions as well as their delightful shop but the impressions are all my own!

Front of the New Mexico Tea Company

I recently had the opportunity to visit a delightful treasure for tea lovers – the New Mexico Tea Company https://www.nmteaco.com/ located at 1131 Mountain Road, Albuqeurque, New Mexico. This shop is nestled on a small street, its reserved sign let’s you know its location. Once you enter, it is clearly a tea lovers adventure. You step into a small entry way that opens to shelves of tea accessories and then into the tea collection room where all the teas are displayed. With a small sample on each larger canister, you can go from tea to tea taking in the aroma and deciding if you want this one or that one. And of particular merit are the pictures on the front of each tea container. Some of them are absolutely beautiful, drawing you in to study the tea a bit more (I have included a picture of each tea because of this). Of course, you look for your favorites but also recently, I was there to step out of my usual tea repertoire. There was an additional room of accessories but we wandered back into the tea selection room. The associates were extremely knowledgeable and helpful when selecting. My sister and brother-in-law were in town and we had a delightful time. Almost giddy, I came away with only 5 teas – and will definitely be going back. A gem for our community for sure. Here were my purchases – Tie Guan Yin Oolong, Milk Oolong, Chocolate Earl Grey, Provence Rooibos, and Scottish Breakfast.

Tie Guan Yin Oolong

I started with the Oolong teas. I had long wanted to try them and went with Tie Guan Oolong and Milk Oolong.
- Tie Guan Oolong
- Brewing Tie Guan Oolong
In trying a basic Oolong, Tie Guan Yin was the recommendation to start with. As outlined by the New Mexico Tea Company, ‘Tie Guan Yin is sweet and thick with a hint of orchid aftertaste. The look of this brew is a subtle yellowish-green, and the first steeping unfurls the rolled tea leaf to reveal large, juicy green leaves. It tastes much like its aroma: Bright and incredibly fresh, with sweet, mellow grassy undertones.” For me, it was an acceptable tea but not one that I would immediately choose. Steeping time for this tea is two minutes – its brew will look light yellow green amber.

Brewing Milk Oolong for tasting.

Milk Oolong

Then I tried Milk Oolong. This tea is similar to Tie Guan Yin in its fresh green taste but cultivated to produce an aroma similar to milk. This tea was amazing and a bit mysterious. When you smell it – it definitely has this creamy tone to it. When you brew a pot, its amber color is deceiving and the taste is definitely Oolong but then you get this gentle flavor of milk. It is actually quite comforting. When taken without anything, its very gentle and then this unassuming creamy flavor coming in after you sip. I then sweetened it with just a bit of sugar – and that was delicious. But likely in “tea heresy” I used some leftover orange zested sugar that I had (Orange Cranberry Sugar Cookies https://teastheseason3.com/cranberry-orange-sugar-cookies/) and it was amazing. Somehow the orange flavor and the milk came together and it became absolutely delicious. I am now a fan! Steeping time for Milk Oolong is 4 minutes and it will have the color as the Tie Guan Yin but a very different flavor.

Milk Oolong steeped and ready to enjoy

Chocolate Earl Grey

Chocolate Earl Grey

The next tea was Chocolate Earl Grey. As described by the New Mexico Tea company Earl Grey was “named after the 1830’s British Prime Minister, Earl Grey. This is the western world’s most popular tea. Earl Grey has traditionally meant any type or blend of tea which is scented with oil of bergamot, a fruit resembling an orange found in the Mediterranean region.” In the past, Earl Grey has not been a favorite of mine. Earl Grey is a favorite of my daughter-in-law, so we did this tasting together. We were excited to try the Chocolate Earl Grey. An elegant twist on the British tea classic, Chocolate Earl Grey artfully combines rich, black tea with Italian bergamot (the highly aromatic citrus fruit) and a silky, sweet touch of chocolate. I have had other chocolate teas and in fact, for my Christmas Tea Party, I will generally serve a chocolate black tea. Its not overly rich and has just a hint of chocolate as you drink it. First straight out of the pot, nothing added, you get a very gentle but clearly present taste of chocolate, not overwhelming at all or in the way – just comfortably there. It is perfectly blended with the taste of Earl Grey. Then we tried it with a little sugar. Amazing! Then a little milk. Again a great addition. Then together both a little milk and sugar – and it was delightful. Though by itself, it tasted delicious, in combination with the other items it just enhanced the flavors all the more. I will definitely be using this as a final course tea along side my sweets. Now beginning to change my perspective on Earl Grey. Perfect. Steeping time for Chocolate Earl Grey is four minutes.

Provence Rooibos

Brewing Provence Rooibos

Provence Rooibos…one of my absolute favorites. I first had this on the East Coast in a small tea room and I was in love with its rooibos flavor and subtle gentle foral perfumes. If you are not familiar with rooibos teas, they are actually not teas in the purest sense. “Rooibos, (Afrikaans for red bush; scientific name Aspalathus linearis) is a member of the legume family of plants and is used to make a tisane (herbal tea). For this particular blend, there is a flavor of a floral and fruity bouquet; and a very present perfume of lavender notes.” No sugar or milk for me in this tea – just the plain fragrance of the brew is enough to satisfy. I love the colors in the loose tea – you can see the rich amber tones so familiar to rooibos but also little pieces of the floral notes, reflecting its delicate sensibilities. Steeping time for Provence Rooibos is 5 minutes.

Scottish Breakfast

Scottish Breakfast

Scottish Breakfast was the last tea that I purchased (at least this time around). As I have said, I am a regular consumer of English Breakfast and I use this at many of my teas for the scone course or the savories. So I wanted to taste another Breakfast Tea. As described by the New Mexico Tea Company, this tea is like a “proper Highlander, robust, malty (not unlike a good Scotch) and full of life and vigor. Highlanders liked their tea very strong and insisted on hints of cask oak to remind them of their clan’s own special elixir, single malt Scotch.” Which is exactly what I tasted when I tried this tea. A black tea, Scottish Breakfast for my palate, was a strong brew. Its color was rich and had that beautiful black tea depth to it. My tasting was first by itself, then sugar, then milk, then milk and sugar. However, I found its robustness a little strong for me and wondered if it would compete with items I might pair it with in an afternoon tea. However, I would take this tea with milk and sugar and enjoy it in the morning to get my day started. Scottish Breakfast is steeped for for 4 minutes.

I have shared what I tasted, which I know is only a small sampling of what the tea world has to offer. I enjoy these teas alone, together or in parties. I encourage you to do the same and share your experiences.

Let me brew us a small pot in some special china. Pass me your cup and I will offer you a shortbread. We can enjoy each other’s company and sip on some tea.

Greydawn Johnson Brothers Teapot, Blue Crown Staffordshire Cup,
Blue Paisley Cozy – Cozies by Laurie.

Again my thanks and appreciation to the New Mexico Tea Company, for their assistance, their selections and their descriptions. Visiting this establishment is a must for any tea-lover, whether in person or online.

Get a copy of our free Tea Tasting Guidelines. Have fun exploring and tasting some new teas!

Tea-Tasting-Guidelines-1Download

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Beth 4 Comments
Recipes, Uncategorized

Spinach Balls – An easy savory treat

December 27, 2019
This recipe is an easy and delicious savory. Spinach Balls made with frozen spinach, dry stuffing and cheese, paired with a seasoned marinara sauce for dipping and you have a tasty morsel. So whether you are using this for your afternoon tea savory or for a larger group, this spinach ball recipe always satisfies your guests.

Here’s how they come together. You will need two 10 ounce packages of frozen chopped spinach. Thaw the spinach and drain well – I squeeze through paper towel. In a bowl, place the spinach along with 2 1/4 cups of the stuffing. I use Pepperidge Farm but have also used other brands. I find that Pepperidge works the best. Chop two small onions and add to the bowl. Slightly beat 6 eggs and add to the mixture. Add 1/2 cup parmesan cheese,1/2 cup melted butter, garlic salt and pepper.
- Eggs, spinach, and dry ingredients ready to combine
- Spices, cheese and breadcrumbs for spinach balls
Combine everything together, mixing well – I use my hands. Chill the mixture for 20 minutes so everything is hydrated and comes together. The mixture will feel somewhat wet, but it comes molds into a ball very easily.

Spinach Ball Mixture

Ice Cream scoop to form spinach balls.

Prepare the baking sheet. I like to line my baking sheet with parchment paper. You can also use a silicon mat if you prefer. I have used both.

Now you get to use one of my favorite kitchen tools – the ice cream scoop. Fill the scoop, then form a round ball with your hand. I used the 1 1/2 inch scoop.

Place the balls on a lined baking sheet, spacing enough to allow for browning. If you are going to freeze before baking, place in freezer in single layer until frozen, then transfer to a freezer bag or container. When you want to bake, remove and let thaw for 30 minutes (I have also used my microwave on defrost for 10 minutes power level 3). If you are baking immediately, then into a 350 degree oven for 20 minutes or until the spinach balls are golden.

Spinach Balls Ready for the Oven or the Freezer

Serve warm with your favorite marinara sauce for dipping. I have used this recipe as one of the savories in an afternoon tea – one ball with a small dipping dish. But the recipe makes up to 60 balls and makes a great party treat. Piled up with a nice dish of sauce and these spinach balls will be gone before you know it!

These products were used for this recipe. Click on the image to learn more:

This post contains affiliate links and we may earn compensation when you click on the links at no additional cost to you Look through the products and enjoy!
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5 from 1 vote

Spinach Balls

Easy to make, small bite-size appetizers of spinach and cheese. Delicious when paired with marinara for dipping.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 60 servings

Ingredients
2 10 oz packages of frozen spinach, thawed and well-drained
2 small onions, very finely chopped
2¼ cup stuffing with herbs
6 eggs beaten
½ cup Parmesan Cheese
½ cup melted butter
2 tsp garlic salt
1 tsp cracked black pepper

Instructions
Mix all ingredients until well combined
Form into 1 inch balls
Place on baking sheet sprayed with cooking spray. I line with parchment or a silicon pad
Bake at 350° for 20 minutes and balls are browned slightly.

Notes
Spinach balls may be frozen, either baked or unbaked. I freeze them unbaked. Freeze in single layer and then transfer to container.
For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes.
For unbaked balls: Remove from freezer about 30 minutes before cooking. Bake as directed (350 for 20 minutes).
Can serve with dipping sauce – I use a pre-made chunky marinara sauce.
This recipe was adapted from Betty Crocker http://www.bettycrocker.com/recipes/spinach-cheese-balls
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Beth 2 Comments
Recipes, Uncategorized

Cookies on plates – plates for the cookies

December 23, 2019
Cookies, cookies, and more cookies. Here are the recipes that were presented in the Christmas Cookie Exchange 2019 previously posted. https://teastheseason3.com/christmas-cookie-exchange-yes-please/.

Please enjoy. I don’t have a favorite – they are all my favorites. And believe me, I have had them all!

Along with the recipes, are some favorite Christmas plates that I have. Some homemade, some as gifts but all put to good use. Collected over the years, cookies have been beautifully displayed on them and then enjoyed by all.

Find your favorite plate and recipe – let us know! Maybe a new tradition for you and your family.
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White Chocolate and Cranberry Cookies

A delicious drop cookie with a soft chew surrounding white chocolate and dried cranberries.

Course Dessert
Keyword cookie, cranberry, drop cookie, white chocolate

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tbsp brandy
1½ cups all purpose flour
½ tsp baking soda
¾ cup white chocolate chips
1 cup dried cranberries
½ cup chopped walnuts optional

Instructions
Preheat oven to 375°. Grease cookie sheets OR line with parchment paper.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth.
Beat in the egg and brandy.
Combine the flour and baking soda, stir into the sugar mixture.
Mix in the white chips and cranberries.
Drop by heaping spoonfuls onto prepared cookie sheets.
Bake 8-10 minutes in the preheated oven. For best results, take them out when they are still doughy.
Allow cookies to cool one minute on the cookie sheet before transferring to wire racks to cool completely.
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Soft Baked Ginger Snap Cookies

A classic ginger snap cookie, with a chewy texture and a crunchy sugary topping.

Course Dessert
Keyword chewy, cookie, ginger, molasses, sugar top

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Servings 2 dozen

Ingredients
¾ cup butter softened
1 cup sugar
1 large egg
¼ cup molasses
2¼ cup all purpose flour
2 tsp ground ginger
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
Additional sugar

Instructions
Preheat oven to 350°
In a large bowl cream butter and 1 cup sugar using an electric mixer on low speed until fluffy.
Add in egg and molasses and continue to mix until combined.
In a medium bowl mix together flour, ginger, baking soda, cinnamon, cloves and salt.
Gradually add in flour mixture to wet ingredients until combined.
Pour about ⅓cup of sugar onto a small plate or shallow baking dish.
Roll dough into 1- inch balls then roll in sugar.
Place onto ungreased baking sheets.
Bake on the center rack for about 10-12 minutes.
Cool on baking sheet for about 5 minutes before transferring to a wire rack until cooled completely.
Store in an airtight container.

Notes
This recipes was adapted from Taste of Home.
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Sugar Cookies

A traditional favorite, this sugar cookie is moist and chewy and a treat to decorate

Course Dessert
Keyword chewy, cookie, decorate, moist, sugar cookies

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes

Ingredients
1 cup butter softened
1 cup granulated white sugar
1 tsp vanilla extract
½ tsp almond extract
1 egg
2 tsp baking powder
3 cups all purpose flour

Instructions
Preheat oven to 350°
In the bowl of your mixer, cream butter and sugar until smooth.
Beat in extracts and egg.
In a separate bowl, combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches. Roll out onto a floured surface and cut . You want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛.
Bake at 350° for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Decorate with favorite toppings.
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Cardamom Cookies

A gentle shortbread cookie with the subtle flavor of Cardamom, topped with nuts and a butter frosting.

Course Dessert
Keyword butter frosting, cardomom, cookie, nuts, shortbread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Servings 4 dozen

Ingredients
1 cup soft butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg separated
1 tsp vanilla extract
2 cups all purpose flour
1 tsp ground cardamom
¼ tsp salt
⅓ cup chopped nuts

Instructions
Combine butter and sugars in mixing bowl. Beat until creamy and fluffy. Add egg yolk, vanilla, flour, cardamom and salt. Mix well to form a soft dough,.
Spread mixture in ungreased 10X15 baking pan. Brush surface with beaten egg white. Sprinkle evenly with nuts.
Bake at 275° for one hour.
Butter Frosting
In skillet, melt 1½ tsp butter until butter browns slightly. Remove from heat.
Beat in 1 cup powdered sugar and ½ tsp vanilla extract. Add enough milk to bring frosting to drizzling consistency.

Notes
These cookies, crisp and crunchy with nuts, have a tough of the exotic because of the spicy addition of ground cardamom. The recipe makes a large batch of delicious and esy to prepare cookies for the holiday season as well as for other times of the year.
This recipe is from the kitchen of Sally Bryant.
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Wynonia Moss’ Chocolate Chip Cookies

I delicious, moist and chewy chocolate chip cookie

Course Dessert
Keyword chewy, chocolate chips, cookie, moist, nuts

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 4 dozen

Ingredients
2 sticks butter or margarine
¾ cup brown sugar
¾ cup regular sugar
2 eggs
1 tsp pure vanilla extract
2¼ cups plain flour
1 tsp baking soda
1 tsp salt
1 small box (3.4 oz) vanilla instant pudding
1 12 oz bag of chocolate chips
1 cup chopped nuts (pecans or other favorite)

Instructions
Preheat oven to 350°.
Cream together the butter and sugars
Add the eggs and vanilla and mix well.
In a separate bowl, sift together the flour, baking soda and salt.
Gradually add to the creamed mixture.
Add the box of pudding chocolate chips and nuts. Mix until well blended.
Drop on greased cookie sheets. (Wynonia makes these 3-4 inches across. I usually make them regular cookie size).
Bake at 350° for about 12-15 minutes – longer for really large cookies.

Notes
Lucy says: “Wynonia was the cleaning woman at Brenau Academy for several years and she love her girls. She brought them hug Chocolate Chip Cookies regularly. I don’t make them as large as she did.”
Wynonia states: ” I usually make up more to keep in the freezer and I always add more nuts than the recipe calls for. I often ask people what their favorite nuts are and use those.”
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Cinnamon Cream Cheese Cookies

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar.

Course Dessert
Keyword cinnamon, cookie, cream cheese

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Servings 28 cookies

Ingredients
½ cup unsalted butter (1 stick) softened
4 ounces cream cheese softened
1½ cup powdered sugar
1 egg
½ tsp baking powder
1 tsp vanilla bean paste or extract
pinch of kosher salt
1¾ cups all purpose flour
¼ cup granulated sugar
1 tbsp ground cinnamon

Instructions
In large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest.
Preheat oven to 375°. In a small bowl, mix together the cinnamon and sugar. Set aside.
Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the
cinnamon sugar mixture. Place on a parchment lined cookie sheet about 2 inches apart.
Bake for 8-9 minutes,until just set. Do not overbake, it is hard to tell when these cookies are
ready, they will puff up but won't get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.

Notes
This recipe was from https://thissillygirlskitchen.com/cinnamon-cream-cheese-cookies/
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Lemon Snowball Cookies

Snowball cookie delicately flavored with lemon and then rolled and dusted in confectioner's sugar.

Course Dessert
Keyword confectioners sugar, cookie, lemon flavored, powdered sugar, snowball cookie

Servings 44 cookies

Ingredients
1 cup unsalted butter at room temperature
½ cup powdered sugar
1 tsp lemon juice
¼ tsp lemon extract optional
½ tsp salt
2 tsp lemon zest
2¼ cup flour
1-2 cups powdered sugar for rolling
2 tsp lemon zest for rolling

Instructions
Preheat oven to 350°.
Line two cookies sheets with parchment paper or silicone baking mats
Beat butter, powdered sugar, lemon juice, lemon extract, and salt until smooth. Then stir in lemon zest. Add the flour and mix until a stiff dough forms. If you're using a stand mixer, this will just take a minute or so. If you're using a hand mixer it will take much longer.
Scoop tablespoon sized cookies onto your cookie sheet. these don't spread so you can crowd them a bit, leaving about 1-2" between cookies. Bake for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in powdered sugar.
Stir powdered sugar and lemon zest together in a bowl. Roll cookies to coat. If desired, do a second roll once they're completely cool, so they're perfectly white.
Store cookies in an airtight container for up to 34 days or freeze for up to one month.

Notes
This recipe taken from https://www.crazyforcrust.com/lemon-snowball-cookies/#wprm-recipe-container-41586
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Biscochitos

The official state cookie of New Mexico, Biscochitos or bizcochitos are a crisp lard- or butter-based cookie, flavored with cinnamon and anise.

Course Dessert
Cuisine Mexican
Keyword anise, Christmas, cinnamon, cookie

Servings 5 dozen

Ingredients
6 cups flour
3 tsp baking powder
1 tsp salt
2 tsp crushed anise seed
2 cups pure lard (1 lb)
2 eggs beaten
1½ cups sugar
½ cup brandy
Topping Ingredients
½ cup sugar
1 tsp cinnamon

Instructions
In a mixing bowl, stir flour, baking powder, salt and anise seed together.
In separate bowl beat the eggs, lard and sugar together.
Mix the dry ingredients into the beaten ingredients.
Add the water or sweet wine.
Working with ½ the dough at a time, on a lightly floured surface, roll to ⅛ inch thickness. Cut into the desired shapes.
Dip the cookies into the topping ingredients (already mixed together). Place on an un-greased cookie sheet. Bake at 350° for 10-12 minutes or until done.

Notes
Vegetable shortening or butter may be used as a substitute for lard.
Bourbon, sherry, milk or water may be used as a substitute for brandy.
Fleur-de-lis is the traditional shape.
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Cranberry Orange Sugar Cookies

A short bread cookie flavored with chopped cranberries and orange, dusted with orange sugar.

Course Dessert
Cuisine American
Keyword cookie, cranberry, orange zest, sugar

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 36 cookies

Ingredients
¾ cup butter softened
1 cup sugar
1 egg
2 cups flour
1½ tsp baking powder
¼ tsp baking soda
½ cup dried cranberries, finely chopped I use a small chopper to finely chop
1 tbsp grated orange zest
1 tbsp dried orange peel
Rolling Sugar
½ cup sugar
1 tbsp grated orange zest
1 tsp dried orange peel

Instructions
Preheat the oven to 350°
Using electric mixer, mix butter and 1 cup sugar until light and fluffy, add egg.
Combine flour, baking powder, baking soda, orange zest and orange peel in separate bowl. Add to butter mixture and mix until combined. Add cranberries.
Combine ½ cup sugar, orange zest, and orange peel in bowl. Using fork, mix until well blended and you can smell the orange.
Chill dough for 20 minutes. Shape dough into 1 inch balls and roll in sugar mixture. Place on baking sheet – I use silicon pads. Flatten ball slightly with bottom of glass.
Bake for 10-13 minutes or until lightly golden. Cool on wire rack.

Notes
These cookies freeze very well!
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Beth No Comments
Enjoying Together, Recipes, Uncategorized

Christmas Cookie Exchange- yes please!

December 20, 2019
Ho Ho Ho!!! How fun is a Christmas Cookie Exchange! The hub-bub of Christmas baking all rolled into a fun time of sharing and you walk away with a bounty of cookies. I recently had the opportunity to attend such a function and it didn’t disappoint. It was so well organized, the time flew by, we ate, we judged, we shared and exchanged and laughed. It was a perfect holiday function. Let me share some of the high points you can use for your own exchange along with the recipes for some of these great cookies.

This was a very well thought out cookie exchange. As you may know, I am an organizer at heart, so this was especially nice to participate in. Once invited, we were told how many dozens of cookies we were to bring, how to divide them, to have a presentation / tasting plate, and then also to provide the recipe (before hand). We were asked to come with 5 dozen cookies – divided into 10 half dozen servings to be shared and 1 dozen on a decorative cookie plate to be shared for voting. We received a follow-up email confirming the date, location, commitment and then our assigned number for anonymity. I was intrigued!
Cookie Exchange Table
- Christmas Tree Cookie Display
Upon arrival to the location (an absolutely beautiful home in the Los Ranchos valley), you entered and were greeted by the organizers. Instructions were given on what to do with your baked goods. We were to place our prepared 1/2 dozen packages on a particular table by our number. The cookie exchange table was lined with beautiful and clever containers. One was in a Christmas Tree display. The cookies were in their cylinders and the top was an original hand painted magnet. Another was in a paper bag – inside were the holiday favorite Biscochitos with a small battery operated light, just perfect to be your luminary! How adorable is that!

Cookie Exchange Containers

Then your prepared plate went to the tasting area as well by your number. The tables were set with plates, silverware. and gifts. Very nice to have was the bottled water as you were tasting several different cookies. Everything was very festive. A coffee / cocoa station was setup complete with little marshmallow snowmen for your cocoa.
- Guest Table
- Cookie Exchange Place Setting
Cocoa Coffee Station

Once guests arrived, instructions were given on the process. We were partaking in a light lunch and then could gather all the cookie samples to taste and judge. Still anonymous, we were each given a voting ballot with several categories – best tasting, most original, best holiday presentation, and best overall. It was hard to judge for sure. All delicious. I came away with a bounty of cookies – all different, all delectable, and all handmade by some very talented bakers! Prizes awarded, gifts exchanged, and we headed out full in our hearts and our holiday spirit.
Cookies ready for judging!
Cookie Exchange Steps
- Determine what you want to do. Answer these questions:
  - The usual questions of who, what, where, when….
  - Who – how many guests and who
  - What – how many cookie types, how many dozens, how to be packaged, how to be presented. Also if you are going to be voting and will it be anonymous? Will you have prizes?
  - Where – location of the cookie exchange. Consider size and number of guests along with what you want to achieve – just exchange of cookies or a holiday experience, with conversation. Are you providing lunch or just beverages.
  - When – dates and time. Date – closeness to the holiday, considering schedule and availability. Consider the time of day – will impact whether to serve lunch or not. Also the length of time – enough time to enjoy but not to overstay. This will depend on your group of guests.
- Develop contact list and dates for contact.
  - Initial contact to identify interest
  - Followup confirmation via email with “More to come” information, thanking the attendees for participating
  - Email details about exchange – how many cookies needed, how to package. Ask for recipe document so it can be shared.
  - Email reminder of exchange, location, etc. Include a map.
  - Day of send out text reminder with map to location
- Setup for Exchange
  - Table setup for exchange packages
  - Table setup for voting, with name of cookie.
  - Table setup for guest to sit
    Determine if you having a lunch or just cookies. In either case, provide beverages – especially water. If you are tasting the cookies, its nice to have that refreshment in between the tastings.
  - Provide beverage station.
- When Guests Arrive
  - Greet guests and go through instructions for the day
  - Facilitate voting and award, as well as any other activities that you have planned
Several points stand out, in addition to all the other very positive aspect. The communication of expectations was critical, it was clear and extremely helpful. The timing helped you to stay on schedule. Though this seemed like a small gesture, I especially liked the water at the table to cleanse your palette in between tastings. We were all gifted something in addition to the cookies – a small bag with an ornament, some treats and special items, and a parting gift of a baked bread. It made the guests feel very special. And since we were all there sharing our baking expertise, a copy of the all the recipes was shared. Overall, the planning helped make this a delightful cookie exchange experience. This made me want to have my own exchange!

My thanks to the organizers, hostess and all the amazing bakers for this cookie exchange.
- Mrs Claus Sign
For your enjoyment, here are the cookies and their recipes. Bake away, bake away, bake away all!

White Chocolate and Cranberry Cookies

A delicious drop cookie with a soft chew surrounding white chocolate and dried cranberries.

Check out this recipe

Soft Baked Ginger Snap Cookies

A classic ginger snap cookie, with a chewy texture and a crunchy sugary topping.

Check out this recipe

Sugar Cookies

A traditional favorite, this sugar cookie is moist and chewy and a treat to decorate

Check out this recipe

Cardamom Cookies

A gentle shortbread cookie with the subtle flavor of Cardamom, topped with nuts and a butter frosting.

Check out this recipe

Wynonia Moss’ Chocolate Chip Cookies

I delicious, moist and chewy chocolate chip cookie

Check out this recipe

Cinnamon Cream Cheese Cookies

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar.

Check out this recipe

Lemon Snowball Cookies

Snowball cookie delicately flavored with lemon and then rolled and dusted in confectioner's sugar.

Check out this recipe

Cream Horns (Lady Locks)

These Cream Horns (Lady Locks) are a must-have cookie recipe for my family. The flaky crust and creamy filling make them irresistible!

Check out this recipe

Cranberry Orange Sugar Cookies

A short bread cookie flavored with chopped cranberries and orange, dusted with orange sugar.

Check out this recipe
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Beth No Comments
Recipes, Uncategorized

Eggnog Quick Bread – the flavors of the season

December 16, 2019
Eggnog and the holidays go hand in hand. Eggnog Quick Bread is one of my holiday favorites. It is a blend of eggnog and nutmeg flavors in a slightly dense pound cake-like quick bread. Served plain or with a topping, this bread can be served immediately or frozen for gifting. I have gifted this for years, wrapped in a nice vintage tea towel, ready for slicing and a cup of tea.

Eggnog Bread ready for gifting in vintage tea towel

Here’s how you put it together. Preheat your oven to 325 degrees. Some recipes will suggest 350 degrees – I have found that too high to ensure that the inside is well done without drying out the bread.

You will need Dairy Eggnog – not the canned version (if you can even find that anymore). Any brand seems to work, so depending on your preference.

Grease one 9×5 loaf pan. I love the metal non-stick. I spray liberally and then put a lining of parchment paper in the bottom.

In a mixing bowl, put 1 cup of sugar, 2 eggs, vanilla, rum extract, 1 cup of eggnog, and 1/2 cup of melted butter (or margarine but I prefer unsalted butter). Mix together.

Fresh Nutmeg Microplane

In another bowl, sift 2 1/4 cup all purpose flour, 2 tsp baking powder, 1/2 tsp of salt, and 1/4 tsp nutmeg. Admittedly, I will go heavy on the nutmeg and have a preference to use freshly grated, mostly because I like the smell

Pour the liquid into the dry ingredients. Mix and fold by hand until everything is blended. Do not over mix. The batter will be thick.
- Flour and liquid being blended together for quick bread
- Batter ready for oven
Pour into prepared pan and bake for 75 minutes or until a tester comes out clean. Loaf should be golden brown.

Multiple function time

I like to bake several loaves at a time. I am comfortable doubling the batch, repeating the process if I need more than two loaves. Then my favorite kitchen tool is my multiple setting timer. Absolutely love this timer – use it all the time for many things – baking, cooking, steeping tea! If you don’t have one – you need to get one. A must for a busy baker.

Once the loaves are done, remove from the oven, cool in the pan for 15 minutes. Remove from pan and allow to finish cooling on your cooling rack.

Then slice yourself a piece and enjoy some of the leftover eggnog with a nice slice of bread. A little whipped cream on the side is always a nice special touch.
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5 from 1 vote

Eggnog Quick Bread

A delightful quick bread, dense and pound cake-like with a gentle flavor of eggnog and nutmeg.

Course Dessert, Snack
Keyword eggnog, quick bread

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling time 20 minutes
Total Time 1 hour 30 minutes

Servings 12 slices

Ingredients
2 eggs
1 cup sugar
1 cup dairy eggnog Not canned
½ cup margarine or butter melted
2 tsp rum extract
1 tsp vanilla
2¼ cup flour
2 tsp baking powder
½ tsp salt
¼ tsp nutmeg

Instructions
Heat oven to 325°. Grease bottom of 9×5 loaf pan. Line bottom with parchment paper.
Beat eggs in large bowl. Add sugar, eggnog, butter, rum extract and vanilla – blend well.
Lightly spoon flour into measuring cup, level off. Add flour, baking powder, salt and nutmeg to liquid, stirring constantly until ingredients are moistened.
Pour into greased pan.
Bake for 45 minutes or until center comes out clean. Do not overbake – will easily dry out.
Allow to cool in pan for 20 minutes. Remove from pan and finish cooling on rack.

Notes
I bake this at 325 degrees. Many recipes will call for 350. I have found that I need to bake at a lower temperature to ensure the inside of the bread is done and the outside not too dry.
This bread is a nice slightly dense pound cake-like bread. It freezes well.
Slices can be served with many different toppings. Chocolate fudge with whipped cream is a great pairing. Fresh fruits or spreads also a great taste.
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Beth 16 Comments
Cups, Cozies and China, Uncategorized

Christmas Teacups and Teapots

December 9, 2019
Celebrating Christmas time with a holiday cup brings enjoyment to a tea. I have collected Christmas teacups and Christmas teapots for years from many different places. Some gifted, some in vintage and antique shops, and all part of the what we call “the hunt”. That’s certainly part of the fun.

One of my favorite places to find teacups is Legacy Antiques in Albuquerque New Mexico. This little shop is located in the historic Juan Chavez home and never fails to offer a selection of vintage teacups and china. Located on the 4th Street Antique mile, Legacy Antiques has been a delight to visit for years and of course purchase, not only Christmas but all year round. https://legacyantiques.wordpress.com/
Legacy Antiques
As you enter the house, you step up onto the porch and I can imagine the family sitting and looking over their land, which is now a busy street. Once inside, you are warmly greeted by the proprietors and you smell the age of the home and know, you are ready for antiquing.

The two story house has many rooms. There are linens in the back of the house, treasures of collectibles and furniture throughout the house. China is nestled everywhere in the shop, but if we were to go upstairs in the historic 1914 house you would find a special room where teacups and china reside. I have been there often and I take to the stairs knowing where to go. I always seem to find something there. Prices are reasonable, china is in good repair, the owners gracious and helpful…. and always fun to explore and see what might be new.
- Shopping for cups with a fellow tea lover
- Treasures for the day
- Cups at Legacy Antiques
Shopping at Legacy Antiques
More treasures

Over the years, I have used my Christmas treasures in my holiday teas. No duplicates at this point, each place setting has a unique cup for my guest, encouraging everyone to look and compare. Click on any cup to enjoy these cups along with my guests.

In addition to the teacups are the selection of teapots. I supplement the supply with white teapots I have, but these are my holiday pots. They pour well without dripping, can accommodate a nice infuser, hold plenty of tea (6-8 cups) and retain the heat well. Remove the cozy, lift carefully – the handle may be warm. Click on any teapot to view in more detail.

There is a great deal of poetry and fine sentiment in a chest of tea. Ralph Waldo Emerson

For me, this is true of the stories within an old teacup and teapot. So putting your Christmas teacups and teapots together, whether for a formal tea or just for yourself, is indeed ….fine sentiment.
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Beth 42 Comments
Memories, Recipes, Uncategorized

Pie? Who Has Room for Pie?

November 27, 2019
When the meal is done, you always want to leave room for pie. Isn’t that the question that is always asked at the end of the Thanksgiving feast? Who has room for pie? I always have room for pie….its tradition. And admittedly, even if I am full, I always have room for pie. Or at least when the dishes are done and I can relax and enjoy a nice cup of tea with that slice. So what are your favorites? Blueberry would be my son’s. Some are the traditionalists….enjoying simple pumpkin. Mine was mincemeat but I always struggled…I wanted just a little slice of each…pumpkin and mincemeat please.

Then I found the perfect match. The Two Tone Holiday Pie, a layered pie with mincemeat on the bottom and the traditional pumpkin custard on the top. I have made this pie for year’s. In fact, I have the recipe that I originally used years ago, still on the 3 ring notebook paper and sporting some stains from my zealousness in the kitchen. I still use this exact recipe.

You start by making your favorite pastry shell or purchasing pie pastry, whatever is your preference. Use a 9″ pie plate. However, I like to use a deep pie plate to give me room for all the yumminess.

For the mincemeat mixture, the recipe calls for 1 1/2 cups of prepared mincemeat. I prefer to use None Such Mincemeat Classic Original in the condensed form. It does come prepared in a jar but for me, the condensed has smaller pieces and a more traditional taste. Its a dry packed product that you rehydrate with water, cooking it slowly in a saucepan until the mixture comes together. It thickens as it cools. I like to make ahead and freeze it for future use. Where I live, it can be hard to come by, so I order up a few boxes and throw them in the freezer. If you have not had mincemeat before, its a mixture of spices and dried fruits. In earlier days, it also contained beef and beef suet. I prefer the mixed fruit version.

3 inch and 6 inch pie tins

I have also made small versions, whether pumpkin, mincemeat, or both. I serve them for a holiday afternoon tea.

For the pumpkin custard, you will make it just like a traditional pumpkin pie – you know the one on the label. You will add the spices, sugar, salt, eggs and pumpkin but will substitute some of the liquid with orange juice and evaporated milk.

To assemble the pie, you spread the mincemeat mixture on the bottom. Then pour the pumpkin custard on top. Place in a 400 degree oven and bake for 45 minutes or until a knife comes out clean. I like to put foil around my crust so as not to scorch the edge. Then I place a pastry leaf as a decoration for the holiday.

Looks like someone tried to get to this pie before it was time!
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Two Tone Holiday Pie

A seasonal pie with a bottom layer of mincemeat topped with a traditional pumpkin custard

Course Dessert
Keyword mincemeat, pie, pumpkin, two-tone holiday

Servings 8

Ingredients
1½ cups prepared mincemeat I use None Such Classic Original Condensed
1 unbaked 9" pastry pie shell
1 15 oz can of pumpkin
1 cup evaporated milk
1/2 tsp grated orange peel
¼ cup orange juice
3/4 cup white sugar
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground ginger
¼ tsp ground cloves
2 eggs

Instructions
Prepare mincemeat according to package. Mixture will thicken as it cools.
Spread mincemeat evenly in bottom of pastry shell.
Prepare pumpkin pie filling in separate bowl. Mix pumpkin, spices, salt, sugar, eggs, orange juice, and evaporated milk until well blended.
Pour pumpkin mixture over mincemeat layer.
Bake in a 400 ° oven for about 45 minutes or until knife inserted comes out clean.
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Beth 1 Comment
Recipes, Uncategorized

Cinnamon Sugar Cookie Strips

November 22, 2019
First, some thoughts on the featured image. I love this image. It was taken by a friend of mine and with her permission, I asked to use it. The tree is just perfect for the fall. I wanted to include you in being able to enjoy its beauty. It makes me smile.

Now for the recipe. Cinnamon is one of the staples to the holiday baking that we so enjoy. This is a simple and delicious recipe that goes together very easily. I have made these Cinnamon Sugar Strips for years and they never fail to please. Put together with a nice cup of Earl Grey and you have a delightful treat.

Here’s how to put these cookies together. Mix your dry ingredients and set aside. Cream the butter, eggs, and vanilla in an electric mixer. Add your dry ingredients and the chocolate chips. I like to use the mini ones. Chill the dough for about 20 minutes. It will help when you form the cookie rolls.

In a separate bowl, mix the cinnamon and sugar – set aside.

Divide the dough into 4 sections, roll into long cookie logs. Place the roll on your cookie sheet. I like to bake these on a silicon sheet it helps to prevent burning and scorching of the cookies. Using your fingers, flatten the dough slightly. Top the flattened dough with the cinnamon and sugar mixture. Now into the oven for 13-15 minutes. The cookies will be a light golden with a light brown around the edges.
Cookies will slightly spread. Once done, I let cool slightly and then cut into 1 to 1 1/2 inch diagonal strips. Finish the cooling on a rack. Cookies will be tender when warm. I like to use my bench scraper to cut the cookies – not a requirement but works well.
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5 from 1 vote

Cinnamon Sugar Cookie Strips

A shortbread cookie loaded with mini chocolate chips and topped with cinnamon and sugar.

Course Dessert, Snack
Keyword cinnamon and sugar topping, cookie, mini chocolate chips, shortbread

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Servings 36 cookies

Ingredients
1⅓ cup sugar
1 cup plus 2 tbsp unsalted butter
1 tsp vanilla
2 eggs
3 cups all purpose flour
1 bag (6 ounces) semisweet mini chocolate chips
1 tsp baking powder
3 tbsp sugar I use coarse sugar crystals
¾ tsp cinnamon

Instructions
Heat oven to 350 degrees
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and baking powder. Stir in chocolate chips.
Chill dough for approximately 20 minutes. Will make it easier to roll into cookie logs.
Divide dough into fourths. On lightly floured surface, shape each fourth into roll, 1 inch in diameter and about 15 inches long.
Place rolls 2 inches apart on ungreased cookie sheet. I like to use a silicon pad. Flatten slightly with fingers.
Mix 3 tablespoons of sugar and cinnamon together. Sprinkle over dough.
Bake 13-15 minutes or until edges are light brown. Cut diagonally into about 1 inch strips while warm.

Notes
Cookies freeze well.
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Beth 1 Comment
Recipes, Uncategorized

Currant Scones

November 16, 2019
A good scone can set the flavor for your afternoon tea. This is one of my standard scone recipes. It is one of the first scones that I ever made and is one that I serve with every tea that I have. I keep these currant scones in my freezer, ready for baking just in case a friend might stop by for a bit of afternoon tea.

These scones frequently make its way into a gift bag for my guests. Sometimes I make them as mini scones and include them in the gift.

Gift bags for guests. Within are scones, tea, and
a gift reflecting the tea’s theme

Making the Currant Scones

Fresh out of the oven

You can make these scones by hand but my preferred method is in the food processor. So my comments will be referencing preparation in the food processor.

Assemble the ingredients. You will need all purpose flour, baking soda, baking powder, salt and sugar. Place all the dry ingredients in the food processor. Pulse your food processor to mix the dry ingredients.

Prepare the butter – make sure that its cold. Use unsalted butter. Cut the butter into small pieces and place in the food processor. Pulse until resembling small pea sized crumb.

Liquid Ingredients for the scones are buttermilk and an egg. In a measuring cup, mix the buttermilk and egg together. Pour into the flour and butter mixture. Pour in currants. Pulse until the dough starts to come together.

NOTE: If you are making these by hand, you will mix the dry ingredients in a bowl, using a pastry cutter or two knives, cut in the cold butter until it resembles pea sized crumbs. Mix the liquids as above. Combine with the flour and butter mixture, fold in the currants and continue with the steps below.

Working with the dough. Turn the dough out onto a lightly floured surface. Knead for 5-6 times until the dough comes together. It make feel crumbly, but it will all bake well. Roll or pat out 1 1/2 inch height. Using a 2 1/4 inch biscuit cutter, cut out the scones. Place the scones on a silicon pad or parchment paper.
- Preparing scones for baking
- Scone with cream and Turbinado sugar ready for baking
How to bake the scones. Using a pastry brush, coat the top with cream and some Turbinado or crystal sugar. Place in a 420 degree oven for 15-20 minutes. Check frequently to prevent scorching on the bottom. Take out of the oven and let cool on a rack.

Ready for the oven or the freezer

Frozen Currant and Toffee Scones

Storing your scones. I make large batches and freeze unbaked. You can take out of the freezer and to the oven directly or bring to room temperature before baking.

You may not be able to find currants. I use Zante Currants also known as Corinth raisins, which are small seedless raisins that work very well in this recipes and are much easier to find.

These scones are a staple scone for me. They represent afternoon tea – I can taste the curd and cream already. Please come over….I will put the pot on and we can talk about the day and have a scone…a currant scone!

Three currant scones on plate ready for service
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5 from 1 vote

Currant Scones

Buttermilk currant scone, a standing favorite for all my teas.

Course afternoon tea, Breakfast
Keyword buttermilk, currants, scone

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Servings 12

Ingredients
2 cups all purpose flour and extra for work surface
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
3 tbsp sugar
½ cup cold, unsalted butter cut into small pieces
¾ cup dried currants I use Zaentz Currants, which are actually small raisins
½ cup buttermilk
1 large egg
1 tbsp milk

Instructions
Preheat oven to 420 degrees. Line a baking sheet with parchment paper or silicon pad – I like to use a silicon pad.
In food processor, mix together flour, baking powder, baking soda, salt and 2 tbsp of sugar. Pulse to mix.
Place butter in food processor and pulse until mixture resembles coarse meal.
Combine the egg and the buttermilk together.
Pour egg buttermilk mixture in and pulse until ball forms.
Add currants and pulse.
Transfer dough to lightly floured work surface. Knead dough 5-6 times or until mixture comes together. Roll and cut into desired sizes.
Transfer to baking sheet.
This recipe was adapted from Martha Stewart’s Currant Scone recipe. You can find that recipe at http://www.marthastewart.com/336844/currant-scones?center=307033&gallery=342077&slide=281244
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Beth 27 Comments